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Hoisin Beef Noodles

Hoisin Beef Noodles

with Baby Corn

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You’ll be transported to a street vendor in Beijing with your first mouthful of this stir fry. The combination of hoisin sauce and garlic is a classic and fool-proof combination that flavours the beef and baby corn brilliantly. We know you’ll be begging for seconds, so savour every mouthful as you slurp up these delectable noodles.

Allergens:GlutenEggSesameSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1.5 packet

hokkien noodles

(ContainsGluten, Egg)

500 g

beef strips

½

red onion

2 clove

garlic

200 g

sugar snap peas

1 packet

baby corn

1

red capsicum

1

carrot

3 tbs

hoisin sauce

(ContainsSesame, Soy)

Not included in your delivery

1 tbs

vegetable oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2520 kJ
Fat12.8 g
of which saturates3.3 g
Carbohydrate72.1 g
of which sugars16.5 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium787 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Large Bowl
Wok
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely slice the red onion and peel and crush the garlic. Trim and destring the sugar snap peas. Chop the baby corn into 2 cm pieces. Slice the red capsicum into strips and the carrot into rounds (peeled).

2

Place the hokkien noodles in the large bowl. Cover the noodles with boiling water for 5-6 minutes or until they have broken apart. Drain and set aside.

3

Meanwhile, heat half of the vegetable oil in a large wok or frying pan over a high heat. Add the beef strips and stir fry for 2-3 minutes or until just browned. Remove from the wok (these will continue cooking later).

4

Heat the remaining vegetable oil in the same wok over a high heat. Add the red onion, garlic, sugar snap peas, baby corn, red capsicum and carrot and cook, stirring, for 2 minutes or until just tender. Return the beef and noodles to the pan with the hoisin sauce and salt-reduced soy sauce and stir fry for 1-2 minutes or until well combined.

5

To serve, divide the stir fry between bowls and tuck in!